COOKING LIGHT BLACK BEAN, CORN AND SHRIMP SALAD

Cooking Light Black Bean, Corn and Shrimp Salad image

Provided by shmitch2

Categories Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Previous Next

1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 lbs medium shrimp, peeled and deveined
cooking spray
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole kernel corn, thawed
3/4 cup thick & chunky salsa
1/4 cup fresh cilantro, chopped
1 (15 ounce) can black beans, rinsed and drained

Steps:

Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

Nutrition Facts : Calories 354.4, Fat 3.5, SaturatedFat 0.5, Cholesterol 214.9, Sodium 1295.1, Carbohydrate 50.6, Fiber 11.2, Sugar 1.8, Protein 34.9